Back at Thanksgiving time I came across a recipe that I decided to try. I typically will try a couple of new recipes every year during the holiday season. Sometimes they work out, others not so much! This years experiment was a definite keeper!
Cranberry Chutney can be eaten with so many things! It goes well with poultry, pork and ham. I've also discovered that this particular recipe is fantastic on toast! Another way to use it is over brie as an appetizer with either crackers or a baguette.
This recipe is super easy to make and makes a nice amount which will keep well for several weeks in the refrigerator.
I'm going to put it over Brie tomorrow evening as an appetizer at our holiday party.
Give it a try and let me know what you think!!
Cranberry Chutney
3 or 4 small oranges
4 c. cranberries
2 c. sugar
1 c. apple, chopped
1/2 c. seedless raisins
1/2 c. orange juice or water
1/4 c. chopped walnuts
1 tbsp. vinegar
1/2 tsp. ginger
1/2 tsp. cinnamon
4 c. cranberries
2 c. sugar
1 c. apple, chopped
1/2 c. seedless raisins
1/2 c. orange juice or water
1/4 c. chopped walnuts
1 tbsp. vinegar
1/2 tsp. ginger
1/2 tsp. cinnamon
Peel oranges and cut into small segments (makes about 1 cup). Combine all ingredients into a 3 quart sauce pan and cook until cranberries pop and the mixture is thick. Cool.This will keep well in the refrigerator for a long time. Chutney is delicious with turkey, cut is good with all red meats, poultry, veal and pork.
Sue
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